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Chai Vanilla Pots de Crème Recipe

This chai vanilla pots de crème recipe features the flavors of chai with a delicious, creamy custard. Recipe courtesy Angie of Eclectic Everyday.

Servings: 6

Active time: 5 minutes

Total time:

Ingredients

  • 4 chai tea bags
  • 1/4 c boiling water
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 c heavy cream
  • 1 tsp vanilla extract
  • 1 c powdered sugar

Preparation

  1. Heat oven to 325°F. Brew tea in hot water and let steep until tea is room temperature. Squeeze tea from bags and discard. 
  2. Combine eggs, cream, tea, vanilla and powdered sugar in blender. Blend on high until ingredients are completely combined. Pour mixture evenly into small jelly jars or ramekins. 
  3. Place ramekins or jars in baking dish and fill with hot water about halfway up the ramekins or jars. Cover loosely with aluminum foil and bake for 50-60 minutes, or until mixture has set. Let cool and place in refrigerator overnight to chill completely. Serve and enjoy!
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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 290
Total Fat 33g (51% DV)
Saturated Fat 19g (95% DV)
Trans Fat 1g
Cholesterol 235mg (78% DV)
Sodium 80mg (3% DV)
Total
Carbohydrate		 23g (8% DV)
Dietary Fiber 0g (0% DV)
Sugars 20g
Protein 6g
Vitamin A 25%
Vitamin C 0%
Calcium 8%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.

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